Sugar-Free Quiche – Keto Ham & Cheese, No Crust Needed

Let’s be honest: classic quiche usually comes in a carb-heavy crust that adds basically nothing but a blood sugar spike. This one ditches the pastry and goes all in on eggs, cream, cheese, and salty ham—aka the good stuff. It’s the kind of bake that works for Sunday brunch or a Tuesday dinner when you don’t feel like cooking again.

💡 The Secret Behind This Low-Carb Win

This crustless quiche gets its structure and flavor from:

• Heavy cream + mascarpone = silky custard that holds together but stays tender
• Mozzarella + parmesan = golden top and savory punch
• Chopped ham = salty, meaty protein that makes it meal-worthy

No almond flour crust. No coconut crust weirdness. Just quiche, simplified and keto-optimized.

🧾 What I Used (And Why It Worked)

• 2 tbsp butter – Greases the dish and helps “crisp” the edges slightly.
• 2 tbsp grated parmesan – Adds a salty layer at the base = flavor boost.
• 8 oz cooked ham – Pre-cooked and chopped, keeps prep fast.
• 4 large eggs – The core of your custard.
• 1.5 cups heavy cream – Rich, thick, and keeps it fluffy.
• 6 oz shredded mozzarella – Melty cheese pull + mild flavor.
• 1/4 tsp salt + 1/8 tsp black pepper – Simple but essential seasoning.
• 4 oz mascarpone – Soft, creamy, adds luxurious texture.

🔁 Adapting It Without Wrecking Texture

Swap	What Changes	My Take
Mascarpone → cream cheese	Slightly tangier	Totally works—just soften first
Mozzarella → Swiss or Gruyère	More nutty flavor	Great for a fancier twist
Ham → bacon or sausage	Stronger flavor, more fat	Go for it—just cook it first
Add spinach/mushrooms	More fiber & flavor	Works great—just sauté first to reduce moisture

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Quiche was watery	Added raw veggies	Always pre-cook or squeeze dry
Over-browned top	Baked too close to heat	Place dish in the middle of oven
Soupy center	Undercooked or overmixed	Bake 60 mins until center is just set

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F. Grease a 9″ pie dish with butter, then sprinkle parmesan over the bottom.
2. Scatter cooked ham evenly in dish.
3. Whisk together eggs, cream, mozzarella, salt, pepper. Drop in mascarpone (or whisk it into the mix).
4. Pour egg mixture over ham. Place pie dish on a sheet pan (in case of spills).
5. Bake 60 minutes, or until center is set but still a little jiggly.
6. Cool 10–15 minutes before slicing. Leftovers keep 3 days in fridge.

🧠 Tricks That Made This Work Better

• Drop mascarpone by the spoonful instead of whisking it in if you like rich little pockets.
• Want a slightly firmer slice for lunchboxes? Add ½ tbsp coconut flour to the egg mix.
• Freeze individual slices and reheat in a toaster oven for perfect texture.

🧊 Meal Prep Notes That Matter

• Fridge: Keeps 3–4 days in an airtight container.
• Freezer: Freeze slices individually. Thaw overnight or microwave from frozen.
• Best reheat method: Toaster oven or 10 mins at 300°F in oven—keeps texture creamy.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

What’s the net carb count?
Just 2g net carbs per slice. The rest is fat and protein.

Does it hold together like regular quiche?
Yes! The mascarpone and cheese give it a soft, sliceable structure.

Can I add veggies?
Definitely. Just pre-cook and drain anything with high water content (like spinach, zucchini, or mushrooms).

📊 Full Nutrition Facts – Per 1 Slice (Out of 8)

Nutrient	Amount
Calories	386 kcal
Total Fat	34 g
– Saturated Fat	21 g
Cholesterol	153 mg
Sodium	621 mg
Potassium	130 mg
Total Carbs	2 g
– Fiber	0 g
– Net Carbs	2 g
Protein	15 g
Calcium	157 mg
Iron	1 mg
Vitamin A	575 IU
Vitamin C	7 mg

Check out More Recipes:

• Low Carb Keto Instant Pot Crustless Quiche
• Low Carb Keto Protein Granola
• Low Carb Keto English Muffin